Monday, August 27

Try Grilled Watermelon for Your Labor Day Weekend Barbecue

I figure I’ve eaten about 20 pounds of watermelon this summer. Fortunately, it’s 92% water and 0% fat, so my clothes still fit fine.

Even as a kid, I ate a lot of watermelon. Everyone in my family did. I can remember my Dad, his face beet-red from the heat, coming through our back door beaming as he was carrying a colossal watermelon. He always did the same thing: set it down on the kitchen counter and proudly announced its weight -- 19 and 1/2 pounds! 23 pounds! Like his lobsta, the bigger it was, the better he liked it.

My brother Chris was always the one to cut the watermelon (seeing as none of the rest of us had his patience). With skills of a surgeon, he extracted every last seed while keeping the melon’s flesh intact. Come to think of it, I don't remember ever seeing seedless watermelons when I was a kid. Did they exist back then?

I do remember, however, that on a stiflingly humid New England day there was little else that could bring as much pure pleasure as a crisp cold piece of watermelon saturated with sweet juice that dripped down your arms and chin as you slurped your way along.

Indeed, my grandmother, Nan, who avoided the sun and heat at all costs, would stay cool in large part by eating chilled watermelon. And she always said the same thing to me when she wanted some: “Susan, I’m so dry. Would you get me another slice of that watermelon?” Then she’d say to me that I "look dry,” and insist I eat more watermelon. I always did and still do.

Even though it’s just the two of us now, I buy watermelon every week and announce the weight to Jeff when he comes home. 15 pounds! 18 pounds! (I told you I've eaten a lot of it). I only buy seedless now; Chris still lives in Rhode Island, and I still don’t have the patience to remove the seeds.

I've made many watermelon dishes this summer, and this grilled watermelon is one of my favorites. If you're planning a Labor Day Weekend Barbecue, then it's a simple and healthy dessert to make.

Wondering how to grill a watermelon? It couldn't be easier. Simply rub some honey on watermelon slices and place on a hot grill for about 2 minutes per side until marks form and they become caramelized. You could eat it just like that or top it with my tangy honey-lime syrup. It contrasts surprisingly well with the slightly smoky flavor of the grilled watermelon.

Juice of 2 limesthe zest of half a lime3 tablespoons honey2 teaspoons waterA few dashes of cayenne pepperA couple of pinches of salt

Preheat grill to high. Cut watermelon into 1-inch thick slices. Brush each side lightly with some honey and place on grill. Grill until just browned, about 2 minutes per side. Place watermelon slices on a plate and drizzle with the honey-lime syrup.

Wow! What a great idea. Although I have grilled all kinds of vegetables and the occasional fruit, I have never thought to grill watermelon. But the way you describe it, it makes perfect sense! Love the idea of the tangy syrup with it as well. What an inspirational contribution to this month's WTSIM - thanks :)

I saw something about grilled watermelon on some cooking show recently on TV. The idea seemed strange to me at first... But I think I must try this for myself. Your Honey Lime syrup sounds really tasty!

I don't eat nearly enough watermelon, Susan, and this delightful post has me wondering why. I certainly grew up eating plenty of it--although not as much as you, of course. This grilled version sounds delicious! I'm also thinking watermelon would be good the way lots of fresh fruit is sold on the streets in LA, with a squeeze of lime juice and a healthy sprinkle of chili powder. Maybe a little cayenne pepper thrown in for good measure.

How utterly intruiging!! I've always just wanted to bury my face in a fresh, ripe, summer watermelon - so much so that I've never considered doing anything creative with them! I can't wait for summer to arrive as I'll have to give this a try with the first watermelon I buy!

That looks so delicious. I never thought of grilling watermelons - you are very clever! It makes so much sense. I used to eat a lot of watermelon as a kid in Singapore, but now that I live in Sydney, I don't buy watermelons. Maybe because my fridge is smaller here :-)

How wild--who would have thought watermelon would stand up to a grill? It's my daughter's favorite thing, and she always begs for "watermelon juice" at the store when I'm shopping and I have to explain (again) that there's no such thing. I wonder why not, you'd think it's so juicy it would be a natural for juicing. I'd buy it.

Mmmm, what a lovely idea. My dad loved watermelon too, though I grew up in Arizona and we were always lamenting the mostly dusty, gummy watermelons available there. Now that I live on the east coast, I live by fresh produce in the summer

Good idea for Labor Day weekend...I wish I had seen this post earlier! Grilled watermelon sounds fantastic. And I agree, there's something about announcing the weight of watermelons that is oh so...necessary!

I just copied your idea for the honey-lime syrup and made a salad with watermelon, nectarine and strawberries. SO GOOOOOOOOOD! Just posted it on my food blog.www.rookie-cookie.com. Thanks for the idea!

never tried grilled watermelon before, but me and a buddy grilled some watermelon pieces on low heat in the oven until the watermelon shrunk down to what looks like grilled red-bell peppers and oh..it was so so sweet.